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The New Henny Penny FlexFusion Platinum Combi Is Here!

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More space. More advanced technology. More great taste.

That’s the power of a truly versatile solution like the Henny Penny FlexFusion Platinum Series combi oven, replacing the need for a steamer, grill, convection oven and more. Now you can prepare an assortment of your customers’ favorite foods with confidence thanks to the FlexFusion’s extra capacity and capability.

FPE-115-FlexFusion-Platinum1The FlexFusion Platinum Series gives you greater volume and quicker ROI with the exclusive FlexiRack system, allowing you to boost your capacity by 100% with specially designed pans, trays and grids that are engineered to slide directly into rack runners.

When it comes to saving time, the FlexFusion Platinum Series delivers with the Two-in-One WaveClean™ cartridge. With just a single, easy-to-use cartridge, the unit cleans itself automatically with the push of a button — improving safety by eliminating the need for hands-on contact with harsh chemicals. The FlexFusion’s boilerless design also prevents lime buildup, while its DynaSteam2 precision steam technology applies moisture directly to a fan to distribute droplets evenly.

If you can use an iPad, you can use this touch screen

With the all-new Chef’s Touch Operating System, you get an expansive collection of apps, menus and functions that help you get the most out of your combi oven. Its smartphone-like interface features a rugged touch screen that allows you to easily swipe through lists of powerful programs, enabling both automatic and manual cooking.

Popular Chef’s Touch Apps Include:

  • Chefs-Touch-Sample-ScreensVideo Assist gives you unlimited combi training for your associates
  • PerfectHold switches to hold mode after cooking
  • Time-to-Serve coordinates cook times
  • Family Mix displays items that can be prepared together
  • GreenInside displays water/energy usage/tracking
  • Dynasteam2 precision boilerless steam generation with built-in energy-saving heat transfer
  • ClimaSelect allows you to set and maintain humidity levels at exact increments

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Additional Resources

Henny Penny FlexFusion Platinum Series Combi Oven Brochure

FPE-G-615 FlexFusion Platinum Combi Data Sheet

FPE-G-620 FlexFusion Platinum Combi Data Sheet

FPE-G-115 FlexFusion Platinum Combi Data Sheet

FPE-G-120 FlexFusion Platinum Combi Data Sheet

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Try It Fried with Chef Ben!

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Chef Ben, Henny Penny’s new Corporate Chef, has released a flurry of cool videos onto their YouTube channel. Every month since December they have been frying up unique, unusual, and (sometimes) tasty creations. Tim Kramer also gets in on the fun as the guinea pig/taste tester. Check below for the videos!

 

 

 Try It Fried: Fruit Cake (Christmas)

Try It Fried: Champagne (New Years)

Try It Fried: Pizza (Superbowl)

 

 

Try It Fried: Chocolate Covered Strawberries (Valentine’s Day)

 

Try It Fried: Shepherd’s Pie (St. Patrick’s Day)

 

 

Try It Fried: Chocolate Bunny (Easter/April Fool’s)

The Henny Penny Story

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BIG ENOUGH TO PUT YOU AHEAD.

SMALL ENOUGH TO PUT YOU FIRST.

 

For more than 50 years, Henny Penny has been leading the way in providing foodservice equipment solutions that truly make a difference. It’s all about helping their customers improve food quality, increase profitability and — above all else — keep their customers satisfied and coming back for more.

As proof, their fryers, holding cabinets, rotisseries, combi ovens and merchandisers are hard at work in some of the industry’s most demanding, high-volume kitchens —from QSRs and casual dining to healthcare facilities, supermarkets and more.

So how have they done it all these years? By putting people first — both their customers and their employees.

It’s about doing the right thing — and keeping their customers’ best interest out front is something they’re proud to do every day.  Now see what a real working partnership with Henny Penny is all about.

 

 

For more information, check out HennyPenny.com

Pressure Frying Turkey with Henny Penny

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Just in time for Thanksgiving! Learn how to pressure fry a whole turkey from the professional chefs at Henny Penny. Cooking a whole turkey in your pressure fryer is good way to expand your menu, increase holiday pre-orders, and bring the best tasting turkey to your customers this holiday season.

Pressure Fried Turkey

When pressure frying a whole turkey the following must be considered:
  • Best to use a turkey, thawed, in the 10-12 lb. weight range.
  • Topical seasoning should not be used.
  • Marinated turkeys can be used for enhanced flavor.
  • Remove giblets, neck, etc.
  • Turkey should be fully thawed.
  • Do not stuff the turkey!
  • Pressure fried turkey will not look like an oven baked bird, it will be splayed wide (for a more aesthetic look fasten the legs together).

The Henny Penny pressure frying procedures are as follows:

  1. Remove giblets, neck and any plastic leg fasteners or pop-up thermometers.
  2. You may want to marinade the turkey over night.
  3. Place (marinated) turkey breast down into preheated fryer for 5 minutes at 350°F (177°C).
  4. Cook for about 35 minutes at 280°F (138°C) [2 to 3 minutes per lb.].
  5. Blow pressure with 2 minutes remaining. Careful; the cavity of the turkey may be filled with hot shortening.
  6. Allow fried turkey to sit 10 minutes out of the fryer before carving.

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The PFE-600, PFE-500, and PFE-561 pressure fryer models will accommodate a turkey up to about 8 lbs.

The high volume pressure fryer models, PFE-591, and the PFG-691 will accommodate a turkey up to about 20 pounds or two turkeys of 10-12 pounds each. If you plan on cooking a bone-in breast, use the 2 -3 minute per pound calculation.

They Came, They Fried, They Testified

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Our customers can’t get enough of Henny Penny! Not only do these revolutionary machines eradicate down time and save you money in oil costs, but they are also the most reliable fryer on the market. Read on to see what our customers are saying.

 

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Download the Case Studies Here:

Eat’n Park Henny Penny Testimonial

Chicken Lickin Henny Penny Testimonial

Pollo Campero Henny Penny Testimonial

Buffalo Wings & Rings Henny Penny Testimonial

Chick-fil-A Henny Penny Video Testimonial

Henny Penny LOV Fryer Video Testimonial

Learn the Art of Charcuterie with Chef Brian Polcyn and HP Sales of NJ/NY

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On September 22nd and 23rd, Buckhead Beef in Edison, NJ will host a special charcuterie class featuring Cured Cuisine and Chef Brian Polcyn. We will be on hand at the event to show off our latest Cookshack competition smoker ovens. We are proud to be involved with Cured Cuisines educational series.

For more information on this class, click here. 

Cured Cuisine

Cured Cuisine was created to bring the craft of charcuterie to chefs and serious foodies by staging charcuterie classes throughout the United States. Their classes are taught by Chef Brian Polcyn, who is nationally recognized as an authority on the technique of charcuterie, and co-author of the book Charcuterie & Salumi, with Michael Ruhlman, one of the most highly regarded food writers today. Chef Brian has been featured in The New York Times, The Detroit News, Atlantic Monthly, Gourmet, Bon Appetite, Playboy, and Wine Spectator.

In 2000, Chef Polcyn was prominently featured in Michael Ruhlman’s widely read book, “The Soul of a Chef: The Journey toward Perfection” that takes the reader through Chef Polcyn’s grueling week-long Certified Master Chef practicum and exam at the Culinary Institute of America. Chef Polcyn and Ruhlman teamed up in 2005 to publish “Charcuterie: The Craft of Salting, Smoking, and Curing.” “Charcuterie” was also nominated for a James Beard Award. His numerous awards include three gold medals and a silver medal from The American Culinary Federation. The Hiram Walker Corporation recognized him as a “Rising Star in American Cuisine.” In 1990, he was first runner-up in the semi-annual American Culinary Gold Cup Bocuse d’Or, which is a competition that seeks America’s top native-born chefs.

Class Includes:

  • Whole Hog Butchery
  • Chef BrianBoth USDA & European Style
  • Benefits of the Big 8
  • Sausage making techniques
  • The all-important pellicle
  • Cold & Hot Smoking
  • The Art of Salting
  • Fermentation
  • Whole muscle dry cure
  • Ground dry cure
  • Pump/wet cure method
  • Uses of Salt, Nitrites & Nitrates
  • Pork products to take with you
  • Wine/Beer Pairing w/charcuterie
  • Books Charcuterie or Salumi
  • Plus Much More!!!
  • Price: $599.00 – $650. After 8/10/13
  • Spots Reserved by CC Only